My dish for today is green peas paratha with paneer. My daughter loves paratha of any kind. In other words, if it is round and topped with ghee it can easily be named paratha and she would eat it. So as any mother would, I manage to stuff all kinds of vegetables in the parathas and she gobbles it up. Peas is not one of her favourites. So parathas are the perfect way for her to get all the protein from the peas. As for me, I seem to have a ‘P’ fixation of some sort. I love Peas, Paneer, Paratha, Pizza, Pasta, Panagam, Pongal, etc. Maybe I will eat all salads if they were renamed as Psalads like Psmith.
Today we celebrated Janmashtami / Lord Krishna’s birthday. I know the rest of the country was done with this last month. But we have our own strange calendar which always schedules Janmashtami when no one else does. When we were kids, my brother and I were told that since God had too many places to visit on a single day, he gave us a after appointment in order to be able to spend more time with us rather than a hurried visit. We felt rather special hearing it. Today I found myself giving a similar explanation to my daughter when she wondered why we chose a different day for the festival. Is this how traditions are started?
Why I love this dish?
Peas is my absolute favourite and who doesn’t love paneer! This peas paratha is easy to make and we can prep for it beforehand and make it within minutes for breakfast or lunch. You can make the dough and stuffing before and store it in the refrigerator for a day or so. Let it come to room temperature and then quickly roll out these delicious parathas.
I believe the dough is as important for a delicious paratha as is the stuffing. It is best if you mix the dough and let it rest for at least 30 minutes before rolling it out for the parathas. The resting softens the dough and makes some very tasty peas parathas.
This is the first time I measured out ingredients for the paratha to write this post else I always work on estimation. I have not added green chilies to parathas since it is for my 4 year old. But you can add some to the filling to raise the spice quotient.
Alternatives and Substitutions
If you want to make a vegan version of this dish, you can substitute the paneer with potatoes or peanuts. To use potatoes first boil, peel and mash them before mixing with the peas.
If you are using peanuts then coarsely grind it and mix with the peas and other ingredients for the stuffing.
I have used curds to make the dough. Curds in the dough ensure softer parathas. You can substitute it with some additional oil or sourdough starter discard, if you have.
Tips & tricks for an amazing Peas Parathas
Like I said before, the dough is as important as the stuffing for a good stuffed paratha. To get a pliable and soft dough, add either curds or sourdough starter discard. Let the dough rest and see the magic.
When you stuff the dough and roll out, initially press the dough outwards with your hands to ensure the stuffing also spreads with the dough. Then use the rolling pin to stretch it out. This will ensure that there are no pockets of dough without any stuffing in it.
I like to add a little extra spice and salt to the stuffing. It tastes better once cooked along with the dough.
If you like protein rich parathas you should surely check out these outstanding Rajma Parathas. If you have some of the paneer and peas stuffing leftover then you can make these delicious Stuffed Capsicum and Stuffed Tomatoes.
Protein – Green peas and Paneer (Cottage Cheese)
Peas and Paneer Paratha
- Mixing bowls
For the dough
- 350 gms Whole wheat flour
- 2 tsp Oil
- 2 tbsp Curds, optional
- 1/2 cup Water
For the stuffing
- 1/2 cup Green peas, fresh or frozen
- 150 gms Paneer / Cottage cheese
- 1-2 nos Green chillies, finely chopped
- 1/4 tsp Garam masala
- 1/2 tsp Red chilly powder
- 1/2 tsp Jeera / cumin ground
- 1/4 tsp Coriander ground
- 2-3 tbsp Fresh coriander, finely chopped
- Butter / Ghee to cook the parathas
For the dough
- Add the whole wheat flour, salt, oil and curds in a mixing bowl
- Add requisite amount of water and knead it to a smooth pliable dough
- Cover and rest the dough for atleast 30 minutes
For the stuffing
- Heat water and once it comes to a boil, add the peas to it
- Let the peas cook for 5-6 minutes till it can be mashed with 2 fingers
- Grate the paneer to a fine crumb and add the chopped green chillies, all the spice powders and salt to it
- Drain the peas and mash it well
- Add it to the paneer and mix well to form a soft firm mixture
Making the parathas
- Divide the dough and stuffing into six equal parts
- Take one dough ball and roll it out to a circle of 1/4" width
- Take one portion of the stuffing and keep it in the centre of the rolled out dough
- Bring the dough together and seal it ensuring the filling does not come out
- Roll out the dough again to 1/2" thick circle
- Heat a tava and place the rolled out paratha on it
- Cook the paratha on both sides till it gets lovely golden brown spots
- Add ghee or butter to give the paratha a lovely shine and add softness to it
- Repeat the process with the other dough balls to make all the parathas
- Serve warm with curds or pickle
PIN IT FOR LATER
This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
This post has been updated with better pictures and a recipe card as part of a group of like minded bloggers at Foodies Redoing Old Posts